Bucatini Pasta with Shrimp and Anchovies

Ingredients

• 1 pound bucatini pasta
• 1 (2 ounce) can anchovy fillets, oil reserved
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes, or to taste
• 2 zucchini, halved lengthwise and cut in 1/4 inch slices
• 1 pint grape tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 pound peeled and deveined medium shrimp

Steps

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
3. Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.